Machchi Ke Shami Kabab

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1 kg fish (wash, steam and remove bones)
2 onions
50 gms bengal gram dal
8 green chillies
' cup coconut
2-tsp cumin seeds
2 tsp aniseeds
8 cardamoms
8 peppercorns
2-tsp poppy seeds
3 cm piece ginger
1 big pod garlic
400 gms curds (tie it up in a muslin bag for one hour)
2 eggs
1 tbsp. lemon juice

Method:

Mash fish to fine paste.

Prepare a masala of all the dry ingredients.

Add salt and lemon juice to the curds and blend well. Add the masala and the curd mixture to the fish and mix well.

Shape into long kababs.

Beat the eggs.

Dip the kababs in the beaten egg and shallow fry.

Serve with a dash of lime and garnish with fresh coriander leaves (optional) and onion rings.